• 1 tbsp. vegetable oil
• 2 medium onions, diced
• 1 whole rotisserie chicken, cut into bite size pieces (remove the skin first)
• 2 bay leaves
• 1 lrg carrot, peeled and sliced

• 1 celery stick, sliced
• 1/2 tsp. dried thyme leaves
• 2 cups hearty grain noodles
• 1/4 cup minced fresh parsley
• salt and pepper to taste

Heat oil over medium heat in a large soup kettle. Add half of chopped onion and all the chicken. Saute until onions are translucent. Increase heat to high, add 2 quarts water along with bay leaves. Bring to a simmer, then cover, reduce heat to low and barely simmer for 20 minutes.

Add remaining onion, carrot and celery. Saute until softened. Add thyme and simmer an additional 15 minutes.

Add noodles and cook until just tender, about 5-7 minutes. Add salt and pepper to taste. Stir in parsley and serve